3/4 lb Large shrimp

      1 ts Salt

      1 lb Fresh asparagus

    1/2 c  Whole straw mushrooms

           -Fresh or Canned
      4    Green onions

      2 tb Vegetable or peanut oil

      3    Garlic cloves; chopped

      1 ts Sugar

    1/2 ts Ground black pepper

      1 tb Thai fish sauce (nam pla)

      1 tb Oyster sauce

    1/4 c  Chicken stock

  SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit
  for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set
  aside. Cut the asparagus diagonally into 2-inch lengths. Bring a large pot
  of water to a boil. Drop the asparagus into the water and blanch for a few
  seconds or until it turns bright green. Remove and shower with cold water
  to stop the cooking. If using canned mushrooms, drain and rinse them with
  cold water; set aside. Cut the green onions, including part of the green
  tops, into 1 1/2-inch lengths. Heat a wok over medium-high heat. When hot
  add the oil and garlic; toss until lightly brown. Turn the heat to high and
  add the green onions and shrimp to the wok; stir-fry together until the
  shrimp turn bright orange and feel firm to the touch, about 30 seconds to a
  minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster
  sauce and chicken stock; stir-fry together until the mixture is heated
  through and sauce has a light cream consistency. This should take no more
  than a few seconds.